1 (17 oz.) pkg. frozen puff pastry
24 strips bacon (about 1 1/4 lbs.)
1 egg, lightly beaten
1/4 tsp. dry mustard
Dash of pepper

Thaw puff pastry according to the package directions. Place two wire racks in 15x10x1 inch jelly roll pan. Cook bacon in large skillet over medium heat about 3 minutes on each side until just cooked but still soft. Drain well on paper towels.

Preheat oven to 425 degrees. In small bowl, combine egg, mustard and pepper. Unfold pastry; brush mixture on both sides of pastry. cut each sheet into 12 strips, about 3/4 inch wide. Place a strip of bacon on each. Trim pastry to length of bacon strip. Twist bacon and pastry together. Place on wire racks in pan. Bake 10-12 minutes or until lightly browned. Makes 24 twists. Bon Appetite!